Pickled Asparagus II6 Reviews
- Prep: 10 min
- Cook: 5 min
- Ready In: 15 min
“Ok not quite dill pickles, but still good. These pickled asparagus spears are not spicy and have a flavor all their own. I use them in Bloody Marys at my restaurant.” - by JOHNNYDEEZ
Original recipe yields 1 quart
- Trim the bottoms off of the asparagus, and pack loosely into a 1 quart jar.
- Combine the water, white wine vinegar, brown sugar, garlic, jalapeno, thyme sprigs, bay leaves, salt and whole peppercorns in a saucepan. Bring to a boil, and boil hard for 1 minute.
- Pour the hot liquid over the asparagus in the jar, filling to cover the tips of the asparagus. Cover, and cool to room temperature. Store in the refrigerator for 24 hours to blend flavors before serving.
Amount Per Serving (10 total)
- 37 cal
- 0.2 g
- < 1%
- 8.5 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"This is a good recipe, spicy, but not too hot. It took 2# asparagus to make 1 qt.Didn't have white wine vinegar, so used red wine vinegar. Would advise to use a tall jar so you don't have to trim so m..." See moreuch off bottom. Will try this with green beans later. Be sure to use a wide mouth jar."
"Very good -different from the usual pickled vegetables I've made. Use the smallest diameter spears you can so they will be tender. Better to let sit a week or more for flavors to develop...." See more"
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